Idli Tikka with Sambar
Idli and Dosa are the quintessential South Indian recipes loved by people all over the world, and one innovative recipe is Idli Tikka. Cooked in a different style and made more delectable, it's served with vegetables and tomato sambar — the best way to spice up your simple meal.
Ingredients
- Dosa Idli Batter
- 1 tsp Mustard Seeds
- 1.5 tsp Sunflower Oil
- 2 sprigs of Curry Leaves
- 1 tsp Split White Urad Dal
- Salt to taste
- 1 Cup Cubed Red Bell Pepper
- 1 Cup Cubed Yellow Bell Pepper
- 1 Cup Cubed Green Bell Pepper
- 1 Cup Split Toor Dal
- 1 tsp Turmeric Powder
- 1 cup Tamarind Water
- 1 Tbsp Sambar Powder
- 1.5 cup finely chopped and cooked Bottle Gourd
- 1/2 cup Sambar or Pearl Onions
- 1 finely chopped Tomato
- 1 medium-sized cut and cooked Drumstick
- 3 Kashmiri broken dry chilis
- 1 Bay leaf
- 6 Curry leaves
Method
- 1
Take leftover or fresh dosa idli batter. Preheat an idli steamer, ensuring the water level is below the idli plates.
- 2
Grease the idli steaming pan and pour the batter into each cavity. Steam for at least 10-15 minutes until cooked. A mini idli pan works too.
- 3
Heat a teaspoon of oil in a shallow pan. Add mustard seeds, curry leaves, and urad dal; let the seeds crackle and the dal turn crisp and golden.
- 4
Add the idlis and toss to coat with the tempering, without breaking them. Add salt to taste and turn off the heat.
- 5
In another pan, heat a teaspoon of oil, add the diced veggies, and sauté 4-5 minutes until tender but al dente. Set aside.
- 6
Skewer the yellow, red, and green bell peppers with an idli, wooden-skewer style, and arrange in a serving bowl.
- 7
For the sambar: pressure cook and mash urad dal. Add vegetables, onions, sambar powder, turmeric powder, tamarind water, and salt; pressure cook for two whistles, then add the dal. Adjust spices and salt as needed.
- 8
Prepare a tadka with mustard seeds and curry leaves, splutter, then stir into the sambar.
- 9
Serve the idli tikkas on a platter with piping hot sambar and your choicest chutneys.
